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Alan Stillman

  1. Aspen Report
    Fine Dining Is Ending, Just Like It Did Twenty Years AgoDanny Meyer on 1989: “Steak became the hamburger and the hamburger became meatloaf and meatloaf became meatballs.”
    By Ben Leventhal
  2. Up for Grabs
    Trump, Cipriani, Meyer May Go After Tavern on the Green SpacePlus, more potential bidders on the $37-million-a-year cash cow are revealed.
    By Daniel Maurer
  3. Mediavore
    Asian Sandwiches Are on the Rise; Getting the Most From Restaurant WeekPlus: Rainbow Room successor speculation, all in our morning news roundup.
    By Leila Cohan-Miccio
  4. Back of the House
    Top Chef Bashed With Bottle; How to Get Great ServiceSteakhouse king and inventor of T.G.I. Friday’s Alan Stillman shares his secrets of success with the Houston Chronicle: “95 percent luck and 5 percent skill.” [Houston Chronicle] Top Chef’s hapless Marcel bashed with a bottle in Las Vegas. “I don’t believe violence solves anything,” he says. No doubt. [NYP] James Bond is out, and Fredo Corleone is in as Death & Co. and Fireside give the martini the heave-ho and the daiquri and other old-time cocktails a revival. [Bloomberg]
  5. Back of the House
    The Secrets of Steakhouse RichesSmith and Wollensky, which has made a bundle selling unexceptional meat at high prices in a series of nearly identical steakhouses, has been on the upswing even by its ca-ching standards: This past December, the organization raked in over $15 million, up 9 percent from December of the previous year. Which explains why Landry’s Restaurants Inc. has made an offer to buy it. But all this begs a larger question: Why are steakhouses in general so obscenely profitable?